Homemade Chicken Salad Wrap Recipe

Introduction

This Homemade Chicken Salad Wrap is a fresh, creamy, and satisfying meal that’s perfect for lunch or a light dinner. Combining tender shredded chicken with crisp vegetables and a tangy yogurt-mayo dressing, it’s easy to prepare and versatile enough to customize.

Ingredients

• 14 oz chicken (cooked and shredded)
• 2 green onions (thinly sliced)
• 2 oz yogurt (plain, unsweetened)
• 4 oz mayonnaise (I like Hellmann’s mayonnaise)
• 1.5 tsp Dijon mustard
• 1/2 carrot (finely grated)
• 1.5 oz spinach (roughly chopped)
• 1 oz tomatoes (diced)
• 1 celery stalk (finely diced)
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1 oz Parmesan cheese (finely grated)
• Pinch of black pepper
• 1/2 tsp dried dill
• 6 tortillas (flour or whole wheat)

Instructions

1. Step 1: Prepare the vegetables by finely dicing the celery and tomatoes, thinly slicing the green onions, finely grating the carrot, zesting the half lemon, and roughly chopping the spinach. Set everything aside for easy assembly.
2. Step 2: In a large bowl, whisk together yogurt, mayonnaise, and Dijon mustard until smooth. Stir in lemon juice, dried dill, black pepper, and grated Parmesan until well combined.
3. Step 3: Add the shredded chicken and all the prepared vegetables to the bowl. Fold gently with a spatula or wooden spoon until the salad is evenly coated with the dressing.
4. Step 4: Warm the tortillas in a dry skillet for 20-30 seconds per side or microwave wrapped in a damp paper towel for 15-20 seconds to make them pliable.
5. Step 5: Place 1 to 1.5 cups of chicken salad slightly off-center on each tortilla. Fold in the sides, then roll tightly from bottom to top to form wraps.
6. Step 6: Serve immediately, or for a warm, crispy finish, place the wraps seam-side down in a hot skillet for 1-2 minutes per side until golden and heated through.

Tips & Variations

• Substitute Greek yogurt for regular yogurt to add extra protein and thickness to the dressing.
• Add chopped nuts like walnuts or almonds for crunch and additional flavor.
• Use whole wheat or spinach tortillas to increase fiber and add a subtle flavor twist.
• For a dairy-free option, replace Parmesan cheese with nutritional yeast or omit it entirely.
• Try adding fresh herbs like parsley or tarragon for more brightness and depth.

Storage

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate and assemble wraps just before eating to prevent sogginess. Reheat wraps in a skillet to restore crispness or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken works perfectly and saves time. Just shred it well before mixing.

What can I substitute for mayonnaise?

You can replace mayonnaise with more yogurt, mashed avocado, or a light vinaigrette for a different flavor and lighter option.

Homemade Chicken Salad Wrap Recipe

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★★★★★

4.8 from 107 reviews

This Homemade Chicken Salad Wrap recipe combines tender shredded chicken with fresh vegetables, a creamy yogurt and mayonnaise dressing, and zesty lemon for a light yet flavorful meal. Perfectly wrapped in warm tortillas, these wraps are easy to assemble and versatile for lunch, snack, or light dinner occasions.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 6 wraps 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Salad

• 14 oz chicken (cooked and shredded)
• 2 green onions (thinly sliced)
• 1/2 carrot (finely grated)
• 1.5 oz spinach (roughly chopped)
• 1 oz tomatoes (diced)
• 1 celery stalk (finely diced)
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1 oz Parmesan cheese (finely grated)
• Pinch of black pepper
• 1/2 tsp dried dill

Dressing

• 2 oz plain unsweetened yogurt
• 4 oz mayonnaise (Hellmann’s recommended)
• 1.5 tsp Dijon mustard

Assembly

• 6 tortillas (flour or whole wheat)

Instructions

1. Prepare vegetables and chicken: Finely dice the celery and tomatoes into small uniform pieces. Thinly slice the green onions, separating parts if desired. Grate the carrot finely and zest half a lemon directly into a bowl. Roughly chop the spinach. Have the cooked, shredded chicken ready for mixing.
2. Make the creamy dressing: In a large bowl, whisk together yogurt, mayonnaise, and Dijon mustard until smooth. Add lemon juice, dried dill, black pepper, and grated Parmesan cheese, stirring to combine evenly.
3. Combine salad ingredients: Add shredded chicken and all prepared vegetables into the bowl with the dressing. Gently fold with a spatula or wooden spoon until the chicken and vegetables are thoroughly coated with the creamy mixture.
4. Warm tortillas: Heat tortillas slightly in a dry skillet over medium heat for 20-30 seconds on each side, or wrap in a damp paper towel and microwave for 15-20 seconds to make them pliable.
5. Assemble wraps: Lay each tortilla flat and spoon 1 to 1.5 cups of chicken salad mixture slightly off-center. Fold in the sides and then roll tightly from bottom to top, applying gentle pressure to secure the wrap.
6. Optional warming: Serve immediately cold or for added texture, place wraps seam-side down in a hot skillet for 1-2 minutes per side until lightly golden and filling is warm.

Notes

• Use cooked chicken leftovers or rotisserie chicken for convenience.
• Adjust seasoning with extra black pepper or lemon juice to taste.
• Try whole wheat tortillas for added fiber and nutrients.
• Optional: Add chopped nuts or dried cranberries for texture and sweetness.
• Keep assembled wraps refrigerated if not eating right away, consume within 24 hours.
• Warming wraps in skillet adds a nice golden crust and melts the cheese slightly.

Keywords: chicken salad wrap, homemade chicken wrap, easy chicken wrap recipe, healthy chicken salad, yogurt chicken salad, lunch wrap